Quotes about Fats from the world's top natural health / natural living authors

"In wording that Nestle calls "incomprehensible," the consumer-friendly guidelines brochure recommends that you "look for foods low in saturated fats and trans fats"—the two most common artery-clogging fats in the supermarket. Why would the government tell you to "look for" foods that you really should avoid altogether? Because it cannot say: don't eat too many of the major sources of saturated fats: meat, cheese, milk, and eggs. Nor could Uncle Sam tell us to avoid the main sources of trans fats: fried and baked goods such as chips, cakes, and cookies."- Michele Simon, Appetite for Profit: How the Food Industry Undermines Our Health and How to Fight Back(Get the book.)

"Food Politics author Marion Nesde explains: "Trans fat was left vague because otherwise they would have to say where trans fats nrc—in processed foods."4 In wording that Nestle calls "incomprehensible," the consumer-friendly guidelines brochure recommends that you "look for foods low in saturated fats and trans fats"—the two most common artery-clogging fats in the supermarket. Why would the government tell you to "look for" foods that you really should avoid altogether? Because it cannot say: don't eat too many of the major sources of saturated fats: meat, cheese, milk, and eggs."

"It's not that fats are bad — the problem is that we eat too many of the wrong kinds of fats. fats basically come in two forms — saturated and unsaturated. Saturated fats — lard, butter and tallow, for example — come mainly from animals and are less easily metabolized by the body. Unsaturated fats — like olive oil, canola oil and corn oil — come from plant sources and are more readily processed. Because unsaturated fats are so easily broken down and used by the body, they're not as likely to be stored as body fat.
You need fat for your body to function."- Glenn W. Geelhoed, M.D. and Jean Barilla, M.S., Natural Health Secrets From Around the World(Get the book.)

"Robert Butler say that when establishing a diet, it's important to balance calories between complex carbohydrates, fats, and proteins, minimizing trans fats, saturated fats, and salt.
"The key is taking in what you need and avoiding the extremes," explains Dr. Kane. "You could go to a nonanimal diet, but an awful lot of vegetarians take in more cholesterol through cheeses and milk and various products than they ever would take in eating meat at a modest level." Oddly, pork was common to three of the four Blue Zones diets. But it was not eaten regularly."- Dan Buettner, The Blue Zones: Lessons for Living Longer From the People Who've Lived the Longest(Get the book.)

"The four general categories of fats are:
Saturated Fats: Bad. Saturated fats, typically of animal origin, are high in cholesterol and have been linked to the onset of cancer, particularly breast cancer. Examples of saturated fats include: bacon, ground beef, butter, cream cheese, ice cream, coconut oil, palm oil, hydrogenated oils, lard, sausage, and whole milk.
Monounsaturated Fats: Good. Monounsaturated fats have been shown to lower blood cholesterol levels. They are predominantly from the plant kingdom, and tend to clean out, rather than clog, arteries."- Barnet Meltzer, M.D., Food Swings: Make the Life-Changing Connection Between the Foods You Eat and Your Emotional Health and Well-Being(Get the book.)

"Polyunsaturated Fats: Good AND Bad. Polyunsaturated fats are nicknamed "the in-between fats" because they have both positive and negative properties. The problem with polyunsaturated fats is, when they are exposed to heat or sunlight, they generate free radicals. Safflower, sunflower, and corn oils, followed by peanut oil, are high in polyunsaturated fats.
Trans-fatty Acids: Bad. Trans-fatty acids are man-made, and are considered by some in the medical profession to be even more harmful than saturated fats."

"It's not that fats are bad — the problem is that we eat too many of the wrong kinds of fats. fats basically come in two forms — saturated and unsaturated. Saturated fats — lard, butter and tallow, for example — come mainly from animals and are less easily metabolized by the body. Unsaturated fats — like olive oil, canola oil and corn oil — come from plant sources and are more readily processed. Because unsaturated fats are so easily broken down and used by the body, they're not as likely to be stored as body fat.
You need fat for your body to function."- Glenn W. Geelhoed, M.D. and Jean Barilla, M.S., Natural Health Secrets From Around the World(Get the book.)

"Because monounsaturated fats have fewer "hydrogen bonds" than pohunsaturated fats, they're more chemically stable. Therefore, they don't become free radicals nearly as easily as polyunsaturated fats.
Monounsaturated fats have several other very positive qualities. They help 'bad" LDL cholesterol to keep from oxidizing.
They also increase the efficiency of "good" cholesterol (high-density lipoprotein). In addition, monounsaturated fats bolster the ability of vitamin E to protect against free radicals."- Dharma Singh Khalsa, M.D., Brain Longevity: The Breakthrough Medical Program that Improves Your Mind and Memory(Get the book.)

"These lipophilic ("fat-loving") nutrients, taken in the absence of fats, are poorly absorbed; when taken with fats, the absorption is maximized. One study centered around this premise tested the bioavailability of Natural Astaxanthin in three different lipid-based formulas, all of which resulted in better absorption than a formula that did not have any additional lipids (Mercke, et al, 2003). The message is clear—be sure to take your Astaxanthin with fats, or at the very least in a gelcap containing oil as a base, in order to maximize the benefits."- Bob Capelli, ASTAXANTHIN: Natural Astaxanthin, King of the Carotenoids(Get the book.)

"The new fat was much more solid than the original liquid polyunsaturated fat and had great potential for the food industry, since these fats could be produced and used on a large scale and did not quickly spoil.
Rather than totally hydrogenate the liquid unsaturated oil, only partial hydrogenation became the process of choice, and the key product produced by the hydrogenation process retained a double bond. While at first sight this sounds great, the molecule was also twisted around."- Gene A. Spiller, The Trans fats Dilemma and Natural Palm Oil(Get the book.)

"The group fed omega-3 fats experienced both reduced fat and reduced leptin levels. The take-away message, according to the researchers, was that "Equally high fat diets emphasizing PUFAs (polyunsaturated omega-3 fats) may even protect against obesity."
Another study with overweight adults in Australia found that those participants who had supplemented with fish oil and who had also followed an exercise program experienced more fat loss than those who had been given fish oil supplements alone but had not exercised or had been given a placebo with or without exercise."- Wendy Bazilian, DRPH, MA, RD, Steven Pratt, MD, Kathy Matthews, Superfoods Rx Diet: Lose Weight with the Power of SuperNutrients(Get the book.)

"These lipophilic ("fat-loving") nutrients, taken in the absence of fats, are poorly absorbed; when taken with fats, the absorption is maximized. One study centered around this premise tested the bioavailability of Natural Astaxanthin in three different lipid-based formulas, all of which resulted in better absorption than a formula that did not have any additional lipids (Mercke, et al, 2003). The message is clear—be sure to take your Astaxanthin with fats, or at the very least in a gelcap containing oil as a base, in order to maximize the benefits."- Bob Capelli, ASTAXANTHIN: Natural Astaxanthin, King of the Carotenoids(Get the book.)

"Enzyme families—the cyclooxygenase, or COX enzymes, and the lipoxygenase, or LO enzymes-—do the job of transforming the "bad" omega-6 fats in your diet into inflammatory eicosanoids. Pro-inflammatory eicosanoids fuel the fires of inflammation, which suggests that we can reduce their levels through diet (by reducing intake of omega-6 fats and by eating more "good" omega-3s, which are converted to anti-inflammatory eicosanoids in the body) and with compounds that inhibit specific COX and LO enzymes."- Freedom Press, Natural Cancer Cures: The Definitive Guide to Using Dietary Supplements to Fight and Prevent Cancer(Get the book.)

"Hydrogenation (bubbling hydrogen gas in the presence of nickel through a tank of liquid polyunsaturated oil) is used to solidify cheap liquid vegetable fats such as corn oil and safflower oil into products such as margarine. The process turns these polyunsaturated fats into saturated fats. So when you think you are getting a polyunsaturated fat in your margarine, you are actually getting the very saturated fats the margarine sellers claim they are helping you avoid.
The debate about saturated versus unsaturated fats is a heated one."- Debra Lynn Dadd, Nontoxic, Natural and Earthwise(Get the book.)

"In fact, we don't even want you to avoid oils and fats, although we do recommend that you confine yourself to healthyfats and oils, and that you eat those only in moderation. Excellent food sources for these healthy fats include avocados, nuts, olives, seeds, and wheat germ.
As you can see, for the most part, the "avoid" list focuses on nutrient-poor processed foods such as biscuits, cakes, pasta, white bread, white rice, and various forms of sugar."- Shari Lieberman, Alan Xenakis, Mineral Miracle: Stopping Cartilage Loss & Inflammation Naturally(Get the book.)

"His groundbreaking book, fats That Heal, fats That Kill, became the industry's bible on fats. Udo's contribution to the fields of health and nutrition, along with his pioneering work to establish standards of quality for oil manufacture, will continue to benefit humanity for decades to come.
We wondered how he got his start. "I was trained in biochemistry and genetics," Udo recalls, "but I left genetics when geneticists began to talk about cloning people. Because I am German, I'm allergic to those kinds of ideas. I decided that I didn't want to go in that direction."- David H. Rippe, Jared Rosen, The Flip: Turn Your World Around(Get the book.)

"It only has an effect in a high-cholesterol diet, whereas fats like myristic acid and lauric acid had an effect no matter how much cholesterol was in the diet.
If you have a relatively low intake of cholesterol, maybe 300 milligrams or so, then palmitic acid is not hypercholesterolemic. If you go beyond that, then it does raise cholesterol, while lauric and myristic acid raise cholesterol no matter how much or how little cholesterol you have in the diet."- Gene A. Spiller, The Trans fats Dilemma and Natural Palm Oil(Get the book.)

"His groundbreaking book, fats That Heal, fats That Kill, became the industry's bible on fats. Udo's contribution to the fields of health and nutrition, along with his pioneering work to establish standards of quality for oil manufacture, will continue to benefit humanity for decades to come.
We wondered how he got his start. "I was trained in biochemistry and genetics," Udo recalls, "but I left genetics when geneticists began to talk about cloning people. Because I am German, I'm allergic to those kinds of ideas. I decided that I didn't want to go in that direction."- David H. Rippe, Jared Rosen, The Flip: Turn Your World Around(Get the book.)

"A balanced diet must include some fats because, in addition to providing energy for the body, they are necessary for the absorption of certain vitamins. fa Many people consume too much fat in their diet; this imbalance can contribute to various diseases (such as disorders of the heart). Some fats, called saturated fats, have been found to raise the level of cholesterol in the blood, while other fats, called unsaturated fats, may help reduce blood cholesterol levels.
FDA See Food and Drug Administration."- E. D. Hirsch, The Dictionary of Cultural Literacy(Get the book.)

"The process turns these polyunsaturated fats into saturated fats. So when you think you are getting a polyunsaturated fat in your margarine, you are actually getting the very saturated fats the margarine sellers claim they are helping you avoid.
The debate about saturated versus unsaturated fats is a heated one. It is important to cut down on all fats, since the average American diet gets about 40 percent of its calories from fat—forty times more than necessary, according to the National Research Council."- Debra Lynn Dadd, Nontoxic, Natural and Earthwise(Get the book.)

"Not All fats Are Created Equal
Conventional wisdom has urged you for years to replace saturated fats (solid at room temperature)
like butter, lard, and coconut oil with polyunsaturated fats (liquid at room temperature) such as saf-flower and com oil. But this so-called wisdom is more related to the politics of the processed food industry than to reality; polyunsaturated fats can be just as harmful to your health as the saturated fats.
Polyunsaturated oils are highly unstable and thus are extremely susceptible to oxidation. You know this as rancid oil."- Marc R. Rose, Michael R. Rose, Save Your Sight! Natural Ways to Prevent and Reverse Macular Degeneration(Get the book.)

"Because monounsaturated fats have fewer "hydrogen bonds" than pohunsaturated fats, they're more chemically stable. Therefore, they don't become free radicals nearly as easily as polyunsaturated fats.
Monounsaturated fats have several other very positive qualities. They help 'bad" LDL cholesterol to keep from oxidizing.
They also increase the efficiency of "good" cholesterol (high-density lipoprotein). In addition, monounsaturated fats bolster the ability of vitamin E to protect against free radicals."- Dharma Singh Khalsa, M.D., Brain Longevity: The Breakthrough Medical Program that Improves Your Mind and Memory(Get the book.)

"A balanced diet must include some fats because, in addition to providing energy for the body, they are necessary for the absorption of certain vitamins. fa Many people consume too much fat in their diet; this imbalance can contribute to various diseases (such as disorders of the heart). Some fats, called saturated fats, have been found to raise the level of cholesterol in the blood, while other fats, called unsaturated fats, may help reduce blood cholesterol levels.
FDA See Food and Drug Administration."- E. D. Hirsch, Joseph F. Kett, James Trefil, The New Dictionary of Cultural Literacy: What Every American Needs to Know(Get the book.)

"Polyunsaturated fats are nicknamed "the in-between fats" because they have both positive and negative properties. The problem with polyunsaturated fats is, when they are exposed to heat or sunlight, they generate free radicals. Safflower, sunflower, and corn oils, followed by peanut oil, are high in polyunsaturated fats.
Trans-fatty Acids: Bad. Trans-fatty acids are man-made, and are considered by some in the medical profession to be even more harmful than saturated fats."- Barnet Meltzer, M.D., Food Swings: Make the Life-Changing Connection Between the Foods You Eat and Your Emotional Health and Well-Being(Get the book.)

"Louis, Missouri: Mosby Inc, 2001)
324 Udo Erasmus, fats that Heal, fats that Kill, (Burnaby, BC, Canada: Alive Books, 1993)
325 DebraLynn Dadd, Home Safe Home, (New York: Penguin Putman, 1997)
back the wheel of time to regain health naturally. In fact, so much good news exists that one could fill a hundred books with it and one would not be finished.
DRUGS VERSUS ALTERNATIVE HEALING
Look around and you will see that there is a complete movement operating against drugs."- Kenneth W Thomas, Ron Gilbert, Gerd Schaller, Side Effects: The Hidden Agenda of the Pharmaceutical Drug Cartel(Get the book.)

"As described in Know Your fats by Mary Enig:
In 1965 the American Heart Association (AHA) changed its Diet/Heart statement by (i) deleting the recommendation to decrease the intake of hydrogenated fats and by (ii) removing a negative reference to the trans fatty acids. The revised statement encouraged the consumption of partially hydrogenated fats (Committee Print, Dietary Goals for the United States, 2nd Edition, U.S. Government Printing Office, Washington DC 1977)."- Mike Adams, Spam Filters for Your Brain(Get the book.)

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